US10827771B2 - Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food - Google Patents

Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food Download PDF

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US10827771B2
US10827771B2 US15/569,976 US201615569976A US10827771B2 US 10827771 B2 US10827771 B2 US 10827771B2 US 201615569976 A US201615569976 A US 201615569976A US 10827771 B2 US10827771 B2 US 10827771B2
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yeast
acid
yeast extract
culture
weight
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Atsushi Kondo
Junko Tanizawa
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Tablemark Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/44—Polycarboxylic acids
    • C12P7/46—Dicarboxylic acids having four or less carbon atoms, e.g. fumaric acid, maleic acid
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/54—Acetic acid
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/56—Lactic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a novel method for producing a yeast extract. More precisely, the present invention relates to a method for producing a succinic acid- and glutamic acid-enriched yeast extract. The present invention is useful in the field of food manufacturing, and so forth.
  • Typical umami ingredients of foods include taste nucleic acids, glutamic acid or sodium glutamate, and organic acids such as succinic acid.
  • taste nucleic acids are known as umami ingredients of dried bonito or shiitake mushroom, and are used in the form of monosodium inosinate or monosodium guanylate.
  • Glutamic acid or sodium glutamate is known as a taste ingredient of kelp stock, and succinic acid is known as a taste ingredient of shellfish.
  • mineral salts of lactic acid or acetic acid are also used for foods as seasonings for the purpose of obtaining good harmony of flavors.
  • Such umami ingredients as described above are conventionally produced by chemical synthesis or microbial fermentation, and have been used as ingredients called chemical seasonings.
  • yeast extracts instead of artificial seasonings regarded as food additives.
  • yeast extracts contain many ingredients produced by yeasts, yeast extracts have characteristic complicated taste and aroma. It has been becoming clear that yeast extracts have enhancing effect, masking effect, and so forth for specific taste or aroma, and use thereof for foods for various purposes is investigated.
  • Patent document 8 discloses a yeast extract, as a yeast extract that can enhance not only the original thickness and complicated tastes of dashi stock, but also testes of the whole stock with good balance, and also appropriately enhance umami, which is obtained by digesting or decomposing yeast cells, and in which, among peptides detected by absorption photometry at 220 nm in a gel filtration filtrate obtained by filtering the yeast extract through a filtration membrane having pores of 1 micrometer in diameter, and subjecting the filtrate to gel filtration, ratio of peptides having a molecular weight of 10000 or higher is 10% or higher based on the total peptides.
  • the yeast extract contains 10% or more of sodium glutamate based on the solid content, and 0.6% or more of succinic acid based on the solid content.
  • Patent document 9 proposes a method for producing a yeast extract containing succinic acid at a higher concentration compared with conventional products by autolysis, in which a yeast extract is extracted from yeast cells cultured under conditions that KLa (volumetric oxygen transfer rate) is 0.9 to 195 hr ⁇ 1 .
  • Patent document 1 Japanese Patent Unexamined Publication (KOKAI) No. 09-294581
  • Patent document 2 Japanese Patent Unexamined Publication (KOKAI) No. 09-313169
  • Patent document 3 Japanese Patent Unexamined Publication (KOKAI) No. 10-327802
  • Patent document 4 Japanese Patent Unexamined Publication (KOKAI) No. 2002-171961
  • Patent document 5 Japanese Patent Unexamined Publication (KOKAI) No. 2006-129835
  • Patent document 6 Japanese Patent Unexamined Publication (KOKAI) No. 2009-261253
  • Patent document 7 Japanese Patent Unexamined Publication (KOKAI) No. 2010-148517
  • Patent document 8 Japanese Patent No. 4398213
  • Patent document 9 International Patent Publication WO2012/067106A1
  • yeast extracts containing large amounts of them have already been commercially produced and distributed.
  • succinic acid the content thereof in the existing yeast extract products is about 1.8% even in those having the highest succinic acid content.
  • Patent document 8 mentioned above discloses a yeast extract containing 10% or more of sodium glutamate and 0.6% or more of succinic acid, it cannot be said that the succinic acid content thereof is particularly high.
  • Patent document 9 discloses a method for producing a yeast extract containing 3.0 to 30.0% of succinic acid based on dry weight of the yeast extract, it does not refer to sodium glutamate content.
  • the culture of yeast under the conditions that KLa is 0.9 to 195 hr ⁇ 1 is indispensable for the production method of Patent document 9, but under such conditions, proliferation rate of yeast is extremely slow, and therefore it is expected that the method is not suitable for commercial production.
  • An object of the present invention is to provide a practical method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration.
  • the object of the present invention is to provide, as a preferred embodiment, a method for producing a yeast extract containing succinic acid at a high concentration and also containing glutamic acid at a high concentration.
  • the inventors of the present invention conducted various researches in order to achieve the aforementioned object. As a result, they found that amount of a specific organic acid such as succinic acid in yeasts can be increased or decreased by proliferating yeasts under aerobic conditions, and then maintaining the obtained yeast suspension under predetermined conditions, and thus accomplished the present invention.
  • a specific organic acid such as succinic acid in yeasts
  • the inventors of the present invention bred yeasts having a high glutamic acid-producing ability and developed yeast extracts of high glutamic acid content. Therefore, they conducted various researches by using such yeasts in order to increase succinic acid content and also increase glutamic acid content in yeasts under predetermined conditions. As a result, they found that a yeast extract containing both succinic acid and glutamic acid at high concentrations can be obtained, and accomplished the present invention.
  • the present invention thus provides the followings:
  • a method for producing a yeast extract which comprises:
  • a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step with hot water is a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step with hot water.
  • the yeast belongs to the genus Saccharomyces , and the yeast extract contains 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract, or
  • the yeast belongs to the genus Candida , and the yeast extract contains 2.0% by weight or more of succinic acid and 6.0% by weight or more of glutamic acid based on dry weight of the yeast extract.
  • a seasoning composition for improving any one selected from the group consisting of initial taste, richness, and taste of a food which contains a yeast extract containing 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract.
  • a seasoning composition for improving seafood flavor or taste of a food of which raw material contains seafood which contain a yeast extract containing 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract.
  • a method for producing a food which comprises the step of adding a yeast extract containing 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract to a food to obtain a food of which any one selected from the group consisting of initial taste, richness, and taste is improved.
  • a method for producing a food which comprises the step of adding a yeast extract containing 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract to a food of which raw material contains seafood to obtain a food of which seafood flavor or taste is improved.
  • the present invention provides a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration.
  • a method for producing a yeast extract containing both succinic acid and glutamic acid at high concentrations is provided.
  • the obtained yeast extract containing succinic acid and glutamic acid at high concentrations can improve flavors of seafood in foods, and can enhance tastes by synergistic actions of various contained amino acids and organic acids.
  • the method for producing a yeast extract provided by the present invention enables commercial production of a yeast extract containing succinic acid at a high concentration, or according to a preferred embodiment, both succinic acid and glutamic acid at high concentrations.
  • FIG. 1 Comparison of umami intensity. Umami intensities of a solution containing a glutamic acid and taste nucleic acid (simulation solution (1)) and a solution corresponding to the foregoing solution further containing an organic acid (simulation solution (2)) were compared.
  • FIG. 2 Taste-improving effect of yeast extract.
  • each of the yeast extracts of (1) to (8) and simulation solution in which umami ingredients in yeast extract were reconstructed with reagents was added in an amount of 0.01% (dry weight of yeast extract) at the time of eating or such an amount that umami ingredient concentrations corresponding to those of yeast extract were obtained, and the obtained mixtures were evaluated for favorableness of seafood flavor and intensity of taste.
  • FIG. 3 Taste-improving effect of yeast extract.
  • each of the yeast extracts of (1) to (8) and simulation solutions in which umami ingredients in yeast extract were reconstructed with reagents was added in an amount of 0.05% (dry weight of yeast extract) at the time of eating or such an amount that umami ingredient concentrations corresponding to those of yeast extract were obtained, and the obtained mixtures were evaluated.
  • the numerical value ranges indicated as “X to Y” include values of X and Y as the maximum and minimum values, unless especially indicated.
  • the symbol % or the term part are used on the weight basis, unless especially indicated.
  • the expression “A or B” means at least one of A and B, or both A and B, unless especially indicated.
  • Contents (weight %) of ingredients in yeast suspensions are indicated in terms of a value based on dry weight of yeast cells, unless especially indicated.
  • Contents (weight %) of ingredients in yeast extracts are indicated in terms of a value based on dry weight of yeast extract (also referred to as “solid content”), unless especially indicated.
  • yeast extract means ingredients extracted from yeast, unless especially indicated, and usually contains organic acids, amino acids, peptides, nucleic acids, minerals, and so forth.
  • Form of the yeast extract is not particularly limited, and it may be in the form of concentrate, partially purified crude product, liquid, dry substance, powder, granule, or the like.
  • Glutamic acid as an ingredient of yeast or yeast extract may be in the form of salt or solvate of glutamic acid such as sodium glutamate (also referred to as monosodium glutamate, MSG, or soda glutamate), unless especially indicated.
  • nucleic acid as an ingredient of yeast or yeast extract means a taste nucleic acid showing umami unless especially indicated, and it may be 5′-inosinic acid, 5′-guanylic acid, 5′-adenylic acid, 5′-uracilic acid, 5′-cytidylic acid, a metal salt thereof, or a solvate thereof (for example, heptahydrate of disodium salt).
  • amino acid as ingredient of yeast or yeast extract is an L-amino acid, unless especially indicated.
  • the food may be a solid food, or may be an orally ingestible liquid product such as drink or soup.
  • the food may be a food that is ingested as it is (for example, various kinds of precooked foods, supplements, drinkable preparations), or may be a food additive, seasoning composition, or drinkable concentrate.
  • the food may be a food for humans, or may be a food for nonhuman animals (pets, livestock, etc.).
  • the food may be a common food (it may be so-called health food), or may be a food with health claims (it may be a food with nutrient function claims or food with health claims).
  • the present invention provides a method for producing a yeast extract.
  • the method of the present invention comprises the following steps:
  • a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step with hot water is a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step with hot water.
  • the yeast to be used is not particularly limited, so long as a yeast usually used in the field of food manufacturing is chosen.
  • Yeasts belonging to a genus selected from the group consisting of the genera Saccharomyces, Schizosaccharomyces, Pichia, Candida, Kluyveromyces, Williopsis, Debaryomyces, Galactomyces, Torulasupora, Rhodotorula, Yarrowia , and Zygosaccharomyces can be used.
  • the yeast is preferably a baker's yeast used for bread manufacturing, torula yeast used for manufacturing foods, feeds, and so forth, or brewer's yeast used for beer manufacturing, since they show favorable proliferation, and the yeast is more preferably a yeast belonging to the genus Saccharomyces or yeast belonging to the genus Candida .
  • yeast belonging to the genus Saccharomyces include Saccharomyces cerevisiae .
  • yeast belonging to the genus Candida include Candida tropicalis, Candida lipolytica, Candida utilis , and Candida sake .
  • Preferred examples are yeast strains of Saccharomyces cerevisiae , or Candida utilis.
  • glutamic acid-rich yeast and nucleic acid-rich yeast More preferred examples are glutamic acid-rich yeast and nucleic acid-rich yeast, and a further preferred example is glutamic acid-rich yeast.
  • glutamic acid-rich yeast include the Saccharomyces cerevisiae FT4 strain.
  • a strain obtained by citric acid resistance screening of glutamic acid-rich yeasts can be used.
  • Citric acid resistance screening of glutamic acid-rich yeasts can be performed by, for example, culturing glutamic acid-rich yeasts or mutant strains thereof at a temperature around the optimum temperature for 3 to 7 days in a medium containing 50 to 100 mM citric acid, and selecting a strain showing high proliferation rate.
  • a strain containing the organic acid or glutamic acid at a high concentration may be further selected if such further selection is appropriate.
  • Examples of strain obtained by citric acid resistance screening of glutamic acid-rich yeasts include the Saccharomyces cerevisiae SC21 strain.
  • the Saccharomyces cerevisiae FT4 strain was deposited at the independent administrative agency, National Institute of Advanced Industrial Science and Technology (address: Tsukuba Central 6, 1-1-1, Higashi, Tsukuba-shi, Ibaraki, Japan) on Jun. 20, 2002 by Japan Tobacco, Inc. (address: 2-2-1, Toranomon, Minato-ku, Tokyo, Japan), and assigned an accession number of FERM BP-8081.
  • the Saccharomyces cerevisiae SC21 strain was deposited at the independent administrative agency, National Institute of Technology and Evaluation, Patent Microorganisms Depository (address: #122, 2-5-8 Kazusakamatari, Kisarazu, Chiba, Japan) on Mar.
  • Atsushi Kondo (address: c/o TableMark Co., Ltd., Food Development Center, 5-14, Hanedaasahi-cho, Ota-ku, Tokyo, Japan), and assigned an accession number of NITE BP-02025.
  • the depositor's name was then changed from Atsushi Kondo to TableMark Co., Ltd. (address: 6-4-10, Tsukiji, Chuo-ku, Tokyo, Japan).
  • the yeast is cultured in advance of the organic acid generation treatment explained later.
  • the culture is preferably performed under aerobic conditions. It is because, if the culture is performed under such conditions, sufficient cell yield can be obtained.
  • the culture is performed under such conditions that the volumetric oxygen transfer rate (KLa) becomes 250 hr ⁇ 1 or higher, for example, 300 hr′ or higher, preferably 350 hr ⁇ 1 or higher, more preferably 380 hr′ or higher, still more preferably 400 hr ⁇ 1 or higher, further preferably 500 hr ⁇ 1 or higher, still further preferably 750 hr ⁇ 1 or higher.
  • KLa value can be calculated by those skilled in the art as required.
  • KLa can be adjusted by adjusting the aeration conditions and stirring conditions of culture liquid.
  • the values of KLa used in the definition of the present invention, embodiments thereof, and examples thereof are those measured by the sulfurous acid oxidation method, unless especially indicated.
  • the sulfurous acid oxidation method is a method advocated by Cooper (Ind. Eng. Chem., 36, 504-509, 1944).
  • Composition of the medium used for the culture of the yeast is not particularly limited, so long as the yeast can proliferate, and a sufficient cell yield can be obtained, and various kinds of media used in the production of yeast extracts can be used.
  • a carbon source for example, any one selected from the group consisting of sugarcane blackstrap molasses, beet blackstrap molasses, cane sugar, wood chip cooking liquor, sulfite sulfite pulp waste liquid, sugarcane extract, glucose, acetic acid, and ethanol can be used.
  • any one selected from the group consisting of nitrogen-containing organic substances such as yeast extract, peptone, corn steep liquor (CSL), and casein, urea, ammonia, and inorganic salts such as ammonium sulfate, ammonium chloride, and ammonium phosphate can be used.
  • a phosphoric acid ingredient, potassium ingredient, and magnesium ingredient may be further added to the medium, and vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine, and minerals such as zinc, copper, iron, and manganese may also be added.
  • vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine, and minerals such as zinc, copper, iron, and manganese may also be added.
  • a growth promotion substance such as vitamin, extracts, peptone, and so forth may be added to the medium.
  • the nitrogen content of the yeast subjected to the organic acid generation treatment i.e., the yeast obtained at the end of the culture
  • the nitrogen content of the yeast subjected to the organic acid generation treatment is made to have a nitrogen content of 8.5% or lower, preferably 8.0% or lower, more preferably 7.5% or lower, further preferably 7.0% or lower, based on dry weight of the yeast.
  • the nitrogen content of the yeast at the end of the culture is made to be 4.5% or higher, preferably 5.0% or higher, more preferably 5.5% or higher, further preferably 6.0% or higher, based on dry weight of the yeast.
  • the nitrogen amount based on dry yeast cell weight at the end of the culture can be adjusted by changing the amount of nitrogen contained in the medium used for the culture, specifically, by changing amount of an ingredient that serves as the nitrogen source such as urea.
  • an ingredient that serves as the nitrogen source such as urea.
  • Other than urea, yeast extract, molasses, and so forth may serve as the nitrogen source.
  • urea has a high nitrogen content per weight of the ingredient, and therefore in view of not significantly changing the composition of ingredients other than nitrogen, the amount of the nitrogen source in the medium is preferably adjusted by changing the amount of urea.
  • the amount of urea in the medium may be, for example, 16 g/L or smaller, preferably 13 g/L or smaller, more preferably 11 g/L or smaller.
  • the nitrogen amount in the medium may be, for example, 5 g/L or larger, preferably 7 g/L or larger, more preferably 9 g/L or larger.
  • the nitrogen amount based on dry weight of the yeast can be measured by the Kjeldahl method for a sample obtained by drying objective yeast (washed if needed).
  • an existing Kjeldahl analyzer for example, Kjeltec System 2300, Foss Japan
  • Kjeltec System 2300 for example, Foss Japan
  • the culture conditions of the yeast can be appropriately designed by those skilled in the art depending on the yeast to be used.
  • the conditions are not particularly limited so long as the yeast can proliferate, and sufficient cell yield can be obtained, and usual culture conditions used in the production of yeast extract can be applied.
  • the temperature may be 20 to 40° C., preferably 25 to 35° C.
  • pH may be 3.5 to 7.8, preferably 4.0 to 7.5. pH can be adjusted by an appropriate method.
  • Culture time may be 30 hours or shorter, preferably 25 hours or shorter. Irrespective of the other conditions, the minimum culture time is not limited so long as the yeast can proliferate, and sufficient cell yield can be obtained, but it may be, for example, 5 hours or longer, preferably 7 hours or longer, more preferably 10 hours or longer.
  • Culture scheme can also be appropriately chosen by those skilled in the art depending on the yeast to be used and culture scale. It is not particularly limited so long as the yeast can proliferate, and sufficient cell yield can be obtained, and the culture may be performed as, for example, batch culture, fed-batch culture, or continuous culture. Culture tank is not also particularly limited so long as sufficient aerobic conditions can be provided, and conventional stirring culture tank, airlift culture tank, external circulation type culture tank, or culture tank comprising a combination of the mechanisms of the foregoings can be used.
  • yield based on saccharide yield of yeast cells based on weight of saccharides used for the culture
  • sugar source used sucrose blackstrap molasses, beet blackstrap molasses, glucose, cane sugar, sugarcane juice solution, etc.
  • volume of air blown into the culture tank (aeration volume) is generally increased, and there are provided structures of the culture tank for the techniques of stirring the medium with a stirrer, externally circulating the culture liquid with a pump, efficiently dissolving oxygen contained in the air blown into the culture tank in the culture medium by providing a partition in the inside of the culture tank to circulate the culture liquid with air bubbles, and so forth, so that DO (dissolved oxygen) is maximized.
  • DO dissolved oxygen
  • the culture is preferably performed with stirring at 650 to 800 rpm and aeration volume of 1.0 to 2.0 vvm.
  • the cultured yeast cells are washed with pure water a plurality of times as required, and used in the organic acid generation treatment step as a suspension of yeast cells (yeast cream).
  • the organic acid content of the yeast is increased by maintaining the cultured yeast as the suspension under the conditions effective for organic acid generation.
  • the organic acid is any one selected from the group consisting of succinic acid, lactic acid, and acetic acid, and from the viewpoint of the property of increasing umami, it is preferably lactic acid or succinic acid, more preferably succinic acid.
  • this step is carried out under conditions effective for generation of succinic acid.
  • the conditions effective for generation of organic acid include gently stirring the suspension of the yeast. With this stirring, aeration may also be performed.
  • the conditions effective for generation of organic acid may also include maintaining the suspension of the yeast at 40 to 60° C., preferably 40 to 55° C., more preferably 45 to 50° C.
  • pH is preferably 4.0 to 7.5, more preferably 6.0 to 7.0. pH can be controlled by an appropriate means.
  • the yeast suspension can be maintained under the conditions for 2 to 30 hours, or 2 to 24 hours, preferably 4 to 12 hours, further preferably 6 to 9 hours.
  • a longer time of the organic acid generation treatment step is preferred from the viewpoint of stabilization of the accumulated amount of succinic acid or glutamic acid, it is preferably 9 hours or shorter from the viewpoint of preventing possible proliferation of bacteria in the environment, which causes decomposition.
  • the conditions effective for generation of organic acid mentioned above are particularly suitable for production of succinic acid. Therefore, the conditions mentioned above are also the conditions effective for generation of succinic acid.
  • Succinic acid is synthesized from isoleucine in the glyoxylate cycle, or from glutamic acid via GABA in the GABA pathway, or converted from succinyl-CoA or fumaric acid in the TCA cycle. It is estimated that the maintenance under specific conditions promotes such enzymatic reactions as mentioned above in the yeast cells.
  • autolysis treatment of yeast usually causes structural decomposition of yeast by autolysis, but the organic acid generation treatment does not cause autolysis, or causes autolysis only extremely partially, if it is caused, and the structures of the yeast cells can be maintained. It can be considered that, in the organic acid generation treatment step, the organic acid is produced by using the yeast cells as bioreactors. Therefore, it can be said that the organic acid generation treatment step is a step different form the conventional autolysis treatment step.
  • the objective organic acid is generated from a precursor accumulated in the yeast cells during the organic acid generation treatment step.
  • the glutamic acid content of the yeast is also increased by the conditions effective for generation of organic acid. Since glutamic acid can also serve as a raw material for succinic acid production in the GABA pathway as described above, the conditions effective for generation of succinic acid may reduce the content of glutamic acid.
  • the conditions effective for generation of organic acid they are also the conditions effective for generation of succinic acid mentioned above increase not only production amount of an organic acid, but also production amount of glutamic acid.
  • the yeast suspension that has undergone the organic acid generation treatment step is then subjected to the hot water extraction step.
  • yeast extract is extracted with hot water.
  • the hot water extraction is performed by using hot water at, for example, 56° C. or higher, preferably 65 to 95° C., more preferably 75 to 85° C. For all the temperature, the extraction is performed for at least 10 minutes or longer, for example, 20 minutes or longer, preferably 30 minutes or longer.
  • the liquid obtained after the hot water extraction contains water-soluble extracted ingredients and insoluble ingredients such as yeast cell walls
  • an operation for separating or removing insoluble ingredients can be performed with a centrifugation machine such as nozzle separator.
  • the water-soluble extracted ingredients are usually obtained as yeast extract.
  • the obtained yeast extract can be treated for clarification as required with a ceramic filter, fine membrane filter (MF), leaf filter, or oliver filter.
  • the obtained yeast extract can be concentrated with a concentrator and thereby made into a pasty yeast extract, if needed.
  • the obtained yeast extract as it is, or the yeast extract to which an excipient such as maltodextrin, starch, or modified starch is added can be dried with a drier such as spray dryer, freeze dryer, or drum dryer, and thereby powdered to obtain yeast extract in the form of powder.
  • the powder can also be granulated with a fluidized bed granulator as a subsequent step to obtain granular yeast extract that can be easily used.
  • the yeast extract obtained as described above contains 5.0% by weight or more, preferably 6.0% by weight or more, more preferably 10.0% by weight or more, of succinic acid based on the dry weight of the yeast extract, when a yeast belonging to the genus Saccharomyces is used as the yeast. According to a preferred embodiment, irrespective of the succinic acid content, the yeast extract contains 10.0% by weight or more, preferably 13.0% by weight or more, more preferably 15.0% by weight or more, of glutamic acid.
  • the yeast extract when a yeast belonging to the genus Candida is used as the yeast, the yeast extract contains 2.0% by weight or more, preferably 4.0% by weight or more, more preferably 5.0% by weight or more, of succinic acid based on the dry weight of the yeast extract. According to a preferred embodiment, irrespective of the succinic acid content, such a yeast extract contains 6.0% by weight or more, preferably 7.0% by weight or more, more preferably 9.0% by weight or more, of glutamic acid.
  • any one selected from the group consisting of initial taste (saki-aji), richness (koku-mi, koku-aji), and taste of foods can be improved.
  • Seafood flavor or taste of foods of which raw material contains seafood can also be improved.
  • organoleptic evaluation criteria can be established. As for more specific evaluation methods and criteria, the examples of the present invention mentioned later can be referred to.
  • the yeast extract having high contents of succinic acid and glutamic acid provided by the present invention, specifically, the yeast extract containing 5.0% by weight or more, preferably 6.0% by weight or more, more preferably 10.0% by weight or more, of succinic acid, and 10.0% by weight or more, preferably 13.0% by weight or more, more preferably 15.0% by weight or more, of glutamic acid based on the dry weight of the yeast extract, obtained by using a yeast belonging to the genus Saccharomyces , or the yeast extract containing 2.0% by weight or more, preferably 4.0% by weight or more, more preferably 5.0% by weight or more, of succinic acid, and 6.0% by weight or more, preferably 7.0% by weight or more, more preferably 9.0% by weight or more, of glutamic acid based on the dry weight of the yeast extract, obtained by using a yeast belonging to the genus Candida provides novel synergistic effect exerted by succinic acid, and so forth.
  • the yeast extract provided by the present invention which is produced by the production method of the present invention, originates in culture (fermentation product) of yeast, and contains many kinds of ingredients. Moreover, it is considered that, during the organic acid generation treatment step, useful ingredients are produced by enzymes relating to metabolic systems remaining in yeast cells under specific conditions different from those of the culture, and the objective effect of improving any one selected from the group consisting of initial taste, richness, and taste is attained by the actions of the various ingredients produced as described above.
  • the minimum addition amount thereof is not particularly limited so long as the objective effect is obtained. Irrespective of type of food, the addition amount may be 0.001% or larger, preferably 0.002% or larger, more preferably 0.004% or larger, further preferably 0.008% or larger, in terms of amount of dry yeast extract.
  • the maximum addition amount can be determined so that balance of original tastes and flavors of objective food is not degraded by tastes and flavors of the yeast extract. From such a point of view, for any type of food, the addition amount may be, for example, 5% or smaller, preferably 4% or smaller, more preferably 3% or smaller, further preferably 2% or smaller. So that the tastes and flavors originating in the yeast extract are not sensed, the addition amount is preferably 1% or smaller, more preferably 0.5% or smaller.
  • the addition amount may be 0.001% or larger, preferably 0.002% or larger, more preferably 0.004% or larger, further preferably 0.008% or larger, and 0.5% or smaller, preferably 0.4% or smaller, more preferably 0.3% or smaller, further preferably 0.2% or smaller, in terms of amount of dry yeast extract. So that the tastes and flavors originating in the yeast extract are not sensed, the addition amount is preferably 0.1% or smaller, more preferably 0.05% or smaller.
  • the present invention provides a seasoning composition containing a yeast extract that contains 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract.
  • a seasoning composition is especially suitable for improving any one selected from the group consisting of initial taste, richness, and taste of foods, or for improving seafood flavor or taste of foods of which raw material contains seafood.
  • the seasoning composition may consist of the yeast extract alone, or a mixture of the yeast extract with other seasonings, for example, soy sauce, miso (soy bean paste), oyster sauce, salt, sugar, protein hydrolysate, and other food materials.
  • the seasoning composition may contain an ingredient other than the yeast extract, so long as the yeast extract can exhibit the objective effect.
  • the other ingredient may be any of various additives allowed for foods. Examples include antioxidant (anti-oxidation agent), perfume, sweetener, coloring agent, thickening stabilizer, color developer, bleaching agent, antifungal agent, gum base, bitterant, seasoning, enzyme, brightener, acidulant, emulsifier, binder, isotonic agent, buffering agent, dissolving aid, preservative, stabilizer, coagulant, and so forth.
  • the present invention provides a food obtained by using the yeast extract or the seasoning composition containing the yeast extract.
  • Foods to which the yeast extract or the seasoning composition is preferably added are, for example, foods of which raw material contains seafood.
  • the foods include soups and soup bases (for example, fumet de poisson (fish stock used for European foods), bouillabaisse, consomme, corn soup, onion soup, tomato soup, miso soup, Japanese clear soup, ramen noodle soup, Japanese noodle soup), seasoning compositions (for example, chicken consomme, beef consomme, chemical seasoning composition, seasoning salt composition, mayonnaise, tomato ketchup, Worcestershire sauce, sauce for pork cutlet, sauce other than Western style sauce, dressing, herb salt, miso, soy sauce, noodle dipping sauce, soup stock), sauces (for example, white sauce, demiglace sauce, tomato sauce, meat sauce, curry roux, pasta sauce), ground fish meat products (for example, chikuwa (fishcake tube), sasa-kamaboko (bamboo grass leaf-shaped steamed fish paste), datemaki (tightly rolled sweet fish omelette), kamaboko (steamed fish paste), fish sausage, hanpen (puffy cake of steamed ground fish
  • Examples also include breads, nan, edible wrapping sheet (for example, pizza crust, pie crust, wrapping sheet for gyoza (Chinese meat dumpling), wrapping sheet for shumai (steamed meat dumpling)), tortilla, taco shell, cornflakes, and noodles (for example, pasta, Japanese noodles, rice vermicelli, as raw, dried, and fried noodles) and premixes therefor, and preservable foods (for example, pickles in vinegar, pickles in salt).
  • edible wrapping sheet for example, pizza crust, pie crust, wrapping sheet for gyoza (Chinese meat dumpling), wrapping sheet for shumai (steamed meat dumpling)
  • tortilla for example, pasta, Japanese noodles, rice vermicelli, as raw, dried, and fried noodles
  • noodles for example, pasta, Japanese noodles, rice vermicelli, as raw, dried, and fried noodles
  • preservable foods for example, pickles in vinegar, pickles in salt.
  • the present invention also provides a method for producing a food, which comprises the step of adding a yeast extract containing 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract to a food to obtain a food of which any one selected from the group consisting of initial taste, richness, and taste is improved, and a method for producing a food, which comprises the step of adding a yeast extract containing 5.0% by weight or more of succinic acid and 10.0% by weight or more of glutamic acid based on dry weight of the yeast extract to a food of which raw material contains seafood to obtain a food of which seafood flavor or taste is improved.
  • the step of adding the yeast extract or the seasoning composition may be performed at any of various stages of food manufacturing processes. Those skilled in the art can appropriately design production steps of foods containing the ingredients at predetermined ratios and/or concentrations at the time of eating, in consideration of solubility, stability, volatility, and so forth of the ingredients.
  • Saccharomyces cerevisiae SC21 strain mainly used in the examples of the present invention was obtained as follows.
  • This strain was obtained by performing citric acid resistance screening for cells of the FT4 strain (accession number FERM BP-8081).
  • the FT4 strain cells were cultured in the YPD medium (1.0% of Bacto yeast extract (DIFCO), 2.0% of Bacto peptone (DIFCO), 2.0% of glucose) until they reached the logarithmic phase, then collected and washed.
  • the cells were suspended in a 0.067 M potassium phosphate solution, and irradiated with ultraviolet rays for 2 minutes with stirring.
  • the cells were cultured on the SD agar medium (0.67% of Yeast Nitrogen Base w/o Amino Acid (DIFCO), 2.0% of glucose, 2.0% of agar) containing 75 mM citric acid at 30° C. for 5 days, and 30 strains that showed high proliferation rate were obtained as citric acid resistant strains.
  • Cells of these 30 yeast strains were each cultured in 50 ml of the YPD medium for 24 hours, and then collected by centrifugation, and lyophilized cells thereof were prepared. Intracellular ingredients were extracted from the prepared lyophilized cells at 95° C. for 20 minutes, the extraction liquid was centrifuged, and organic acids and amino acids in the supernatant were measured by HPLC. As a result, the SC21 strain having high succinic acid and glutamic acid contents was obtained.
  • the supernatant obtained by centrifugation after the hot water extraction was filtered through a 0.45- ⁇ m filter to prepare a sample for measurement, and organic acid content thereof was measured by HPLC.
  • the HPLC conditions were as follows.
  • Reaction mixture 0.21% Disodium hydrogenphosphate and 0.00938% bromothymol blue; flow rate, 0.5 ml/minute
  • the measured values are indicated in terms of concentration (%) based on dry weight of the sample.
  • the supernatant obtained by centrifugation after the hot water extraction was filtered through a 0.20- ⁇ m filter to prepare a measurement sample, and amino acid contents thereof were measured by using an amino acid analyzer (Hitachi L-8900). Ninhydrine was used for the reaction mixture. The measured values are indicated in terms of concentration (%) based on dry weight of the sample.
  • the dry weight was obtained by weighing 5 g of a sample on an aluminum dish of which tare weight was measured beforehand, drying the sample at 105° C. for 6 hours in a drier, and measuring the weight after drying.
  • the yeast cells used for the main culture were prepared as follows.
  • the YPD medium (200 ml) was put into each of five 500-ml baffled flasks.
  • Saccharomyces cerevisiae SC21 strain was inoculated into the autoclaved YPD medium, and cultured under the following conditions.
  • yeast cells were washed, and water was added to the cells to prepare a yeast suspension containing 100 g/L of yeast in terms of dry yeast weight.
  • the main culture was performed with a volume of 1.2 L at the time of the start of the culture, so that the volume became 1.7 L at the end of feeding. That is, 1.15 L of a medium having the following composition was first sterilely prepared directly in a 3-L jar fermenter (ABLE). Then, the main culture was performed with feeding sugarcane blackstrap molasses adjusted to have a sugar content of 43% (henceforth referred to as “molasses”) in such an appropriate volume that growth inhibition is not caused by generated alcohol, so that the volume finally became 1.7 L.
  • the culture time was 15 hours.
  • Inoculation amount 50 ml of yeast suspension
  • pH Control 4.5 as the lowest pH (adjusted by addition of 15% sodium carbonate)
  • Feed medium Molasses (sugar content, 43%); volume, 500 ml (added portionwise in appropriate volumes so that growth inhibition was not caused)
  • the yeast cells collected from the culture liquid were washed, then water was added to the cells to obtain a yeast suspension containing 170 g/L of the yeast in terms of dry yeast weight, and the suspension was subjected to the organic acid generation treatment under the following conditions.
  • the dry yeast weight was obtained by weighing 5 g of the yeast suspension on an aluminum dish of which tare weight was measured beforehand, drying the suspension at 105° C. for 6 hours in a drier, and measuring the weight after drying.
  • the yeast suspension was subjected to hot water extraction under the following conditions, and then the insoluble ingredients were separated by using a centrifugal machine.
  • the yeast extract obtained after the insoluble ingredients were removed was filtered through a precision filtration membrane.
  • the filtered yeast extract was concentrated in a rotating evaporator (NE, EYELA).
  • KLa was calculated in accordance with the following equation on the basis of the sulfurous acid oxidation method.
  • OTR KLa(C* ⁇ C)
  • OTR oxygen transfer rate (mmol/l ⁇ hr)
  • C* saturated dissolved oxygen concentration (mmol/l)
  • C dissolved oxygen concentration (mmol/l).
  • OTR was calculated on the basis of the oxidation reaction of sodium sulfite shown below.
  • aqueous solution containing 1 mM copper sulfate and at least 15 mM sodium sulfite is aerated under fixed conditions. With a fixed interval, the solution is sampled, and unoxidized sulfurous acid in the sample is oxidized with an excess amount of iodine. Then, the concentration of sulfurous acid in the sample is measured by back titration of the excessive iodine with sodium thiosulfate.
  • C1 and C2 are sulfurous acid concentrations observed after arbitrary times t1 and t2 from the start of the aeration, respectively.
  • C* is the saturated oxygen concentration (mmol/l).
  • Yeast cells are separated from 20 ml of the culture liquid by centrifugation, and washed twice with distilled water.
  • the washed yeast cells are frozen at ⁇ 80° C. for 2 hours.
  • a sample (0.5 g) is taken, and put into a container that can be heated.
  • the Saccharomyces cerevisiae SC21 strain was cultured under the conditions of stirring speed of 100, 300, 450, 600, or 750 rpm, and aeration of 1.6 L/min.
  • the organic acid generation treatment was performed for the yeast cells obtained with the each stirring speed conditions, and it was verified whether succinic acid would increase in the yeast suspension after the organic acid generation treatment. Since stirring at 750 rpm or faster is considered to be impossible in actual production, and therefore stirring at such a speed is not studied.
  • Yeast cells used for the main culture were prepared as follows.
  • the main culture was performed with a volume of 1.2 L at the start of the culture, so that the volume became 1.6 L at the end of feeding.
  • a 3-L jar fermenter (ABLE) was used.
  • a total volume of 1.02 L was obtained by adding distilled water.
  • Feed medium Molasses (sugar content, 43%); volume, 400 ml (added portion wise in appropriate volumes so that growth inhibition was not caused)
  • the organic acid generation treatment was performed under the following conditions.
  • the highest concentration of succinic acid based on dry weight of the yeast was obtained with the yeast cultured under the high stirring speed conditions. This phenomenon was observed for all the organic acid generation treatment temperatures of 40° C., 48° C., and 55° C. However, under the conditions of 55° C., the yeast cells collapsed.
  • the Saccharomyces cerevisiae SC21 strain was cultured as the yeast, and a yeast cell suspension prepared by using the obtained yeast cells was subjected to the organic acid generation treatment. Through this investigation, it was verified how difference of the culture conditions affect change of the ingredient composition caused by the organic acid generation treatment.
  • Preculture Medium YPD liquid medium Temperature: 30° C. Revolving speed of rotary shaker: 200 rpm Culture time: 24 hours ⁇ Main culture Medium: 20 g of urea, 1.5 ml of phosphoric acid, 0.3 g of magnesium sulfate heptahydrate, 1.2 g of yeast extract; total volume of 1.15 L was obtained with distilled water Inoculation amount: 50 ml of yeast suspension (dry yeast weight, 5 g) Temperature: 32° C.
  • the experimental conditions for the preculture to the organic acid generation treatment were the same as those of Example 1. After heat sterilization treatment, insoluble ingredients were removed by centrifugation to obtain a yeast extract (water-soluble ingredients).
  • succinic acid content changes pH-dependent manner, and as pH value shifts to the alkalinity side, variation of the content becomes larger.
  • increase amount of acetic acid, decrease amount of citric acid, and so forth are also larger on the alkalinity side, and the highest succinic acid content was observed at pH 7, which was the nearest to the alkalinity side.
  • succinic acid content was maximized at pH 6.8, and decreased as pH became higher from that value. Also for the glutamic acid content, the same tendency was observed.
  • succinic acid and glutamic acid increased by 1.0% or more based on the dry weight of yeast.
  • Glutamic acid exists upstream of succinic acid in the metabolic pathway. Therefore, it was estimated that the increase of succinic acid observed at pH 6.8 was provided by a certain origin substance existing upstream of glutamic acid, or by a pathway not including glutamic acid, and it was thought that possibility that glutamic acid is the origin substance of succinic acid is low.
  • the organic acid generation treatment was performed at the optimum pH (pH 6.8) and temperature (47° C.) found above. In order to measure change of ingredients at the time of the organic acid generation treatment, the experiment was performed under the same conditions as those of Example 4 except that the organic acid generation treatment time was extended to 30 hours.
  • Yeast cells that had undergone the organic acid generation treatment were prepared under the same conditions as those of Example 8, except that the organic acid generation treatment was performed under the optimal conditions for increasing succinic acid and glutamic acid found above (pH 6.8, temperature of 47° C., treatment time of 6 hours), and subjected to the hot water extraction treatment to obtain a yeast extract.
  • Yeast suspension Yeast extract Organic acid generation (%/Dry yeast weight) (%/Dry treatment time 0 6 yeast extract weight) Citric acid 0.45 0.10 0.32 Malic acid 0.23 0.10 0.41 Succinic acid 0.50 2.56 10.12 Lactic acid 0.09 0.66 3.70 Acetic acid 0.02 0.54 1.56 Pyroglutamic acid 0.76 0.37 1.17 Asp 0.59 0.19 0.72 Thr 0.66 0.39 1.28 Ser 0.16 0.10 0.42 Glu 4.35 5.55 21.43 Gly 0.08 0.20 0.77 Ala 1.18 1.32 5.25 Cys 0.11 0.13 0.40 Val 0.15 0.25 0.98 Met 0.02 0.03 0.11 Ile 0.12 0.16 0.62 Leu 0.05 0.08 0.33 Tyr 0.03 0.04 0.16 Phe 0.06 0.06 0.26 Lys 0.09 0.11 0.44 His 0.06 0.08 0.36 Arg 0.36 0.31 1.34 Pro 0.40 0.48 1.95 Total 8.47 9.48 36.84
  • a yeast extract containing 10.1% of succinic acid and 21.4% of glutamic acid could be prepared.
  • Saccharomyces cerevisiae FERM BP-8081, and FERM P-14013 strains, and Candida utilis NBRC619, NBCRC988, and NBRC1086 strains were used.
  • the FERM BP-8081 and FERM P-14013 strains were cultured under the same conditions as those for the SC21 strain described above except that the feeding amount of molasses was adjusted so that molasses should be supplied neither too much nor too little.
  • the Candida utilis strains were cultured under the same conditions as those for the SC21 strain except that the conditions of the starting medium for the main culture were changed as follows, and molasses was fed neither too much nor too little. Then, under the same conditions as those of Examples 8 and 9, the organic acid generation treatment was performed, and the obtained yeast cells were subjected to hot water extraction to obtain yeast extracts.
  • yeast extract was obtained in the same manner as that of Example 9.
  • the obtained yeast extract was concentrated by using an evaporator to prepare a paste of the yeast extract.
  • a yeast extract paste containing 4.31% of succinic acid, 8.6% of glutamic acid (henceforth indicated as Glu), and 0.17% of nucleic acids (in terms of disodium IMP heptahydrate (henceforth indicated as I) and disodium GMP heptahydrate (henceforth indicated as G), and these are henceforth indicated as I+G) was obtained.
  • a diluted solution containing 0.2% (solid content) of the trial product yeast extract was prepared, and two types of simulation solutions (containing umami ingredients in amounts corresponding to those in the diluted solution containing 0.2% of the yeast extract) were prepared by using reagents. Na was adjusted with NaCl, and K was adjusted with KH 2 PO 4 .
  • Simulation solution (2) Solution containing organic acid, amino acid, I+G, Na, and K
  • Umami intensities of the prepared simulation solutions of different types and the 0.2% aqueous solution of the trial product were evaluated, and whether there was synergistic effect of umami ingredient other than glutamic acid and I+G, and whether umami was enhanced were evaluated by organoleptic evaluation.
  • the evaluation results were indicated with umami intensity scores ranging from 1 to 10 with increments of 0.5.
  • the evaluation result for a sample containing umami ingredients used for the simulation solution (2) in amounts corresponding to those of 100% of the yeast extract is graded to be umami intensity of 5.
  • Umami intensity (Maximum score: 10) Amount corresponding to those in 0.2% yeast extract 50.00% 75.00% 100.00% 125.00% 150.00% Simulation solution (1) type 1.9 2.4 3.1 3.8 5.2 Simulation solution (2) type 2.9 3.7 5.0 6.7 9.6 Umami intensity 0.2% Diluted solution of the trial product yeast extract 5.2 75%/50% 100%/75% 125%/100% 150%/125% Increasing ratio for simulation solution (1) type 1.26 1.27 1.25 1.36 Increasing ratio for simulation solution (2) type 1.29 1.34 1.35 1.42
  • the umami intensity was synergistically increased, and the synergistic effect of glutamic acid and I+G for umami was detected as previously reported.
  • the simulation solution (2) the umami intensity was markedly enhanced compared with that provided by the simulation solution (1).
  • the umami intensity provided by the 0.2% solution of the trial product yeast extract was higher than that provided by the 100% content type simulation solution (2), and thus existence of enhancement of umami by an ingredient not contained in the simulation solution was demonstrated.
  • the simulation solution (2) contained succinic acid, which is an umami ingredient.
  • the umami intensity of the simulation solution (2) was further synergistically increased compared with that provided by the simulation solution (1), it was demonstrated that there was exerted a synergistic effect of I+G and umami ingredient other than glutamic acid in the simulation solution (2).
  • a synergistic effect for umami other than the synergistic effect of I+G and Glu for umami can be expected for the trial product yeast extract.
  • the raw materials were weighed, and dissolved in distilled water, and the total weight was adjusted to 100 g with distilled water.
  • the samples were evaluated by 13 trained panelists through test drinking of the samples, and graded by them for favorableness of seafood flavor, and intensity of taste.
  • Trial yeast extract of the invention 4.4 4.5 (2) Commercial yeast extract A 3.4 4.0 (3) Commercial yeast extract B 3.2 4.6 (4) Commercial yeast extract C 3.3 3.4 (5) Commercial yeast extract D 3.2 3.6 (6) Commercial yeast extract E 3.2 3.7 (7) Commercial yeast extract F 3.2 3.0 (8) Simulation yeast extract 4.0 4.0 (2) HIMAX GL (Fuji Foods), (3) Vertex IG20 (Fuji Foods), (4) Yeast Extract 21-TFP-S (Fuji Foods), (5) glutamic acid-enriched yeast extract 1 of another company, (6) glutamic acid-enriched yeast extract 2 of another company, (7) autolysis type yeast extract 3 of another company
  • the trial product yeast extract of the present invention having higher contents of succinic acid and glutamic acid compared with the commercial yeast extracts markedly enhanced seafood flavor, and strengthened taste.
  • the measured values of the ingredients of the used yeast extracts are summarized in the following table.
  • the samples were evaluated by 13 trained panelists through test drinking of the samples, and graded by them for intensity of initial taste, intensity of richness, and intensity of taste.
  • the Saccharomyces cerevisiae SC21 strain was cultured to obtain yeast cells, and a yeast suspension prepared by using the obtained yeast cells was subjected to the organic acid generation treatment. In this investigation, how the amount of urea supplied at the time of the culture affects change of ingredients caused by the organic acid generation treatment was verified.
  • Preculture Medium YPD liquid medium Temperature: 30° C. Revolving speed of rotary shaker: 200 rpm Culture period: 24 hours ⁇ Main culture Medium: 20, 13, 11, or 9.5 g of urea, 1.5 ml of phosphoric acid, 0.3 g of magnesium sulfate heptahydrate, 1.2 g of yeast extract; total volume of 1.15 L was obtained with distilled water Inoculation amount: 50 ml of yeast suspension (dry yeast weight, 5 g) Temperature: 32° C.
  • the Saccharomyces cerevisiae SC21 strain was cultured as the yeast, and a yeast cell suspension prepared by using the obtained yeast cells was subjected to the organic acid generation treatment.
  • intracellular nitrogen amount observed at the end of the culture optimal to maximize amount of succinic acid generated by the organic acid generation treatment was investigated by changing the amount of urea.
  • the experimental conditions were the same as those of Example 14 except that the nitrogen amount in the medium for the main culture was changed to 11 g or 9 g.
  • intracellular nitrogen amount observed at the end of the culture was controlled to be 6.8% or 5.5%.
  • succinic acid was significantly more increased.
  • Glutamic acid was also more increased when the amount was 6.8%.
  • the experimental conditions were the same as those of Example 14 except that the nitrogen amount in the medium for the main culture was changed to 11 g, and the organic acid generation treatment time was changed to 28 hours.
  • Yeast cells were cultured by adjusting the nitrogen amount to be supplied so that the nitrogen amount based on the cells at the end of the culture should be 6.0 to 7.0%, the obtained yeast cells were subjected to the organic acid generation treatment, and a yeast extract was prepared.
  • Preculture Medium YPD liquid medium Temperature: 30° C. Revolving speed of rotary shaker: 200 rpm Culture period: 24 hours ⁇ Main culture Medium: 11 g of urea, 1.5 ml of phosphoric acid, 0.3 g of magnesium sulfate heptahydrate, 1.2 g of yeast extract; total volume of 1.15 L was obtained with distilled water Inoculation amount: 50 ml of yeast suspension (dry yeast weight, 5 g) Temperature: 32° C.
  • the Saccharomyces cerevisiae SC21 strain was cultured as the yeast, and a yeast cell suspension prepared by using the obtained yeast cells was subjected to the organic acid generation treatment. Then, through filtration and concentration treatments, a yeast extract was prepared.
  • the SC21 strain yeast cells for use in culture for trial production were prepared as follows.
  • Saccharomyces cerevisiae SC21 strain was inoculated into the autoclaved YPD medium, and cultured under the following conditions.
  • a starting medium having the following composition was prepared through heat sterilization at 120° C. for 20 minutes.
  • a starting medium having the following composition was prepared through heat sterilization at 120° C. for 20 minutes.
  • a starting medium having the following composition was prepared through heat sterilization at 120° C. for 20 minutes.
  • the yeast cells were separated with a nozzle separator, and washed with clean water, and then a suspension of the yeast cells was prepared.
  • the obtained yeast suspension was used for the following main culture.
  • a total volume of 2600 L was obtained by adding reverse osmosis (RO)-treated water.
  • pH Control 4.5 as the lowest pH (adjusted by addition of 15% sodium carbonate)
  • Feed medium Molasses (sugar content, 43%); volume, 1000 L (added portionwise in appropriate volumes so that growth inhibition was not caused)
  • Culture time 15 hours
  • the yeast cells collected from the culture liquid were washed, water was added to the cells to obtain a yeast cell suspension containing 170 g/L of the yeast cells in terms of dry yeast cell weight, and the yeast suspension was subjected to the organic acid generation treatment performed under the following conditions.
  • the yeast suspension was stirred at such a speed that the yeast suspension did not foam.
  • the dry yeast weight was obtained by weighing 5 g of yeast cell suspension on an aluminum dish of which tare weight was measured beforehand, drying the suspension at 105° C. for 6 hours in a drier, and measuring the weight after drying.
  • the yeast suspension was subjected to hot water extraction under the following conditions, and then insoluble ingredients were removed with a centrifugation machine.
  • the yeast extract obtained after the removal of the insoluble ingredients was filtered through a precision filtration membrane.
  • Filtration membrane Microza USW543 (Asahi Kasei Chemicals)
  • the filtered yeast extract was concentrated in a vacuum concentration machine.
  • the indication “treatment” means the organic acid generation treatment.
  • the indication “extract” means the yeast extract finally obtained through the hot water treatment, filtration treatment, and concentration treatment after the organic acid generation treatment.
  • the values of the intracellular nitrogen at the end of the culture are percentages based on the dry weight of the yeast cells (%/dry yeast weight).
  • the values of the amounts of ingredients before and after the treatment are percentages based on dry weight of the yeast cells (%/dry yeast weight), and the values of the amounts of ingredients in extract are percentages based on dry weight of yeast extract (%/dry yeast extract weight).
  • Trial production 1 Trial production 2 Trial production 3 Trial production 4 Intracellular nitrogen at the end of culture 8.1 7.8 8.3 7.9 Before After Before After Before After Before After Treatment treatment Extract treatment treatment Extract treatment Treatment Extract Citric acid 0.8 0.4 1.2 0.8 0.6 1.6 0.8 0.3 1.0 0.7 2.0 Malic acid 0.3 0.1 0.2 0.1 0.1 0.4 0.2 0.1 0.2 0.1 0.2 Succinic acid 0.6 2.8 9.7 0.6 3.0 10.2 0.5 3.4 11.9 0.4 2.9 9.8 Lactic acid 0.1 0.3 1.1 0.1 0.4 1.4 0.2 0.3 1.0 0.1 0.9 3.2 Acetic acid 0.1 0.9 2.9 0.1 0.5 1.5 0.1 1.1 3.5 0.1 0.7 2.2 Pyroglutamic 0.6 0.5 2.3 0.6 0.4 2.1 1.0 0.6 2.6 0.8 0.5 2.8 acid Asp 0.2 0.1 0.4 0.5 0.2 0.1 0.0 0.3 0.5 0.2 0.8 Thr 1.1 0.4 0.3 0.8 0.7 0.7
  • Succinic acid was increased by the organic acid generation treatment as in the investigations in a laboratory scale described above.
  • the packed volume (PV) was measured as follows.
  • the yeast suspension (10 ml) was put into a spitz tube, and centrifuged at 3,000 rpm for 15 minutes, and then PV was confirmed.
  • PV is indicated as a relative value of the value read from the scale of the spitz tube based on 10 ml, which was taken as 100.
  • PV of 70 means that precipitations of 7.0 ml were observed.
  • the enzymes disorderly function, and thus a specific useful ingredient (for example, succinic acid) can be obtained only under quite special conditions (low volumetric oxygen transfer rate conditions), or the like, but according to the present invention, the enzymes remain in a state that the original orders of yeast cells are maintained, and therefore there are established such conditions that they can increase a specific ingredient under relatively mild conditions, and in such a case, another useful ingredient that is originally easily decomposed (for example, useful amino acids such as glutamic acid) can be remained. Therefore, it is considered that the process is a process different from the conventional autolysis treatment step.
  • a specific useful ingredient for example, succinic acid
  • the present invention is useful in the field of food manufacturing, and so forth.
  • the present invention provides a method for producing a yeast extract containing an organic acid at a high concentration.
  • the present invention provides a method for producing a yeast extract that contains both succinic acid and glutamic acid at high concentrations, and the obtained yeast extract that contains succinic acid and glutamic acid at high concentrations can improve seafood flavor in foods, and can enhance taste by synergistic effect of succinic acid and glutamic acid.
  • the method for producing a yeast extract provided by the present invention enables commercial production of a yeast extract containing succinic acid and glutamic acid at high concentrations.
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WO2019167371A1 (ja) * 2018-02-28 2019-09-06 テーブルマーク株式会社 澄明化サトウキビジュース及びポリフェノール含有組成物
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